Coconut Cream Pie

Directions

1. 1
   Mix cornstarch, sugar and salt in double boiler top.
2. 2
   Slowly stir in milk.
3. 3
   Cook over boiling water, stirring constantly until thick enough to mound slightly when dropped from spoon.
4. 4
   Cover; cook 10 minutes longer, stirring occasionally.
5. 5
   Stir a little hot mixture into beaten egg yolks, then stir all into remaining hot mixture.
6. 6
   Cook 2 minutes, stirring constantly.
7. 7
   Remove from heat. Stir in vanilla and 3/4 cup coconut.
8. 8
   Cool to room temperature. Turn into pastry shell.
9. 9
   Beat egg whites until foamy.
10. 10
    Add sugar, 1 tablespoon at a time, beating well after each addition.
11. 11
    Beat until stiff.
12. 12
    Put on top of pie.
13. 13
    Sprinkle with coconut.
14. 14
    Bake at 425° for 5 minutes or until brown.